Wednesday, September 24, 2008

The Sidecar

Artichoke, Grape Tomato and Red Onion Salad

Whenever we have a pasta dish, we usually accompany it with a side of sauteed fresh vegetables or a small salad of some sort.

Last night with our spaghetti bolognese, we had a quick, easy salad of marinated artichoke hearts, orange grape tomatoes and red onion (soak the red onion slices in some chilled water to remove the bite). I dressed it simply with balsamic vinegar, olive oil, a little sea salt and fresh cracked pepper. The acidity of the vinegar serves well to offset some of the richness of the bolognese sauce.

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